Ingredients

The following ingredients have 4 Servings
  • 2.5 pounds beef chuck roast, cut into 1" pieces
  • 1 large yellow onion, chopped
  • 4 large garlic cloves, chopped
  • 1/3 cup all purpose flour
  • 1 12 ounce Guinness Dark Beer
  • 3 tablespoons tomato paste
  • 4 carrots, peeled and cut into 2" chunks
  • 1 pound small white potatoes, halved
  • 4 cups beef broth
  • 1 tablespoon worcestershire sauce (optional, if you have it on hand)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Heat a large dutch oven or soup pot.  Add one tablespoon of olive oil. Liberally salt and pepper the meat pieces.  Cooking in two batches, brown the stew meat.    Let it cook to develop a crust before turning.  About 3-4 minutes.  Remove meat and set aside.
  • Add onion to pot.  Cooking until translucent.  Add garlic and cook an additional two minutes.
  •  Add flour to onions in pot and cook for two minutes.  Pour in the beer.  Cook until thick. 
  • Add tomato paste and stir until dissolved.  Add beef stock and bring to a simmer.
  • Toss in potatoes, carrots and seared beef along with the juices.  Add thyme, one teaspoon salt and 1/2 teaspoon pepper.  (If using a slow cooker pour the mixture in at this point. Turn to low and cook 4-5 hours).
  • Taste for seasoning when meat is cooked through.  More salt?  More pepper?  Salt will vary depending on the sodium content of your broth.
  • Your stew is done with the meat is fork tender.  Serve with crusty bread and butter.